Deal Seeking Mom

Green Is Good + Enter To Win A $100 GC

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This post brought to you by Sunkist Growers. All opinions are 100% mine.

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My family loves oranges, but in the past if I saw oranges with a lot of green on them, I naturally assumed that they were not ripe. Makes sense, doesn’t it?

So I was really surprised to learn that green is actually good when it comes to Valencia oranges!

Valencia oranges may occasionally “re-green” in warm weather. When Valencias ripen on the tree, they turn a bright orange color but warm temperatures may make their skin reabsorb chlorophyll as they hang on the tree causing the orange color to look partly green—although the outside is green, the inside remains ripe and delicious!

If you’re a bit of a food geek like me, you can watch this Sunkist Valencia Oranges Re-greening Video to learn a little more about the process, as well as tips for slicing up your oranges easily.

Need a little recipe inspiration for your oranges? I think this recipe sounds delicious!

Ingredients:

  • 3 Sunkist® Valencia oranges, segmented and zested
  • 20 cherry tomatoes, halved
  • 1 lb. tub Bocconcini mozarella
  • ¼ cup Opal (purple) basil, shredded into small pieces
  • 20 whole wheat crackers
  • Salt to taste
  • ¼ cup fresh rosemary
  • ¼ cup fresh thyme
  • 1/8 cup fresh oregano
  • 1 ½ cups extra virgin olive oil
  • 1 Tbsp. black pepper

Instructions: (Makes 10 servings)

  1. Cut the Bocconcini into halves.
  2. Zest the Valencia oranges using a micro plane or fine grater and set aside. To segment the oranges, cut off the top and bottom.
  3. Lay the orange on a flat surface, using a pairing knife remove the skin and white pith. Carefully cut and release each segment from between the membranes and set aside.
  4. In a blender, add the olive oil, orange zest and fresh herbs. Pulse until blended, continue to blend on medium speed until the herbs and zest are finely chopped, add the pepper and pulse quickly. Pour into a jar or plastic container. Leftover oil can be kept refrigerated for up to one month and used as a marinade for fish, poultry or vegetables.
  5. Toss the orange segments, cherry tomatoes, Bocconcini and basil lightly with ¾ cup of orange scented herb oil and season with salt.
  6. To Serve: Top each cracker with the mixture and serve.

If this doesn’t appeal to you, check out these additional Sunkist citrus recipes! While you’re there, subscribe to Sunkist’s monthly recipe email newsletter and you’ll be automatically entered to win one of nine $100 gift certificates to a grocery retailer of your choice between now and October 2011!

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Reader Interactions

Comments

  1. carmom

    I love oranges & your website I always learn something new. I love to include oranges and any other fruit in my healthy eating plan.

    Reply

  6. Shirley

    I checked out the additional Sunkist citrus recipes and subscribed. The recipes all look delicious and I think I’ll look forward to receiving their newsletter.

    Reply

  9. lynne powell

    I grew up in a town that has the first fair & parade in the state of CA. The name of the fair? The Citrus Fair, Cloverdale, CA . I grew up eating fresh oranges, lemons, limes & grapefruit (among other things). I didn’t know that Valencias could re-green though. Fascinating stuff I find out here on DSM.com

    Reply

  17. shocki taylor

    I put oj in the ice tray and freeze ’em, it is much better to use ‘oj cubes’ in a bowl of punch because when they melt, they don’t water down the punch.

    Reply

  18. hayden troy nicholls

    I put oj in ice cube trays and freeze them. When they are semi-firm, I put in popsicle sticks. These ‘orange-sicles’ are good snacks for the kids when they get home from school.

    Reply

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